The taste of this cake is delicate and soft like cotton. It is simple to prepare just a little different from the traditional vanilla cupcakes. Into a mixing bowl, add two eggs and 120 grams of granulated sugar then with an electric mixer, whip the mixture on high speed for 5 minutes. The egg mixture will turn pale and thick after mixing.

Sift in 120 grams of all-purpose flour and a teaspoon of baking powder into the egg mixture and mix on low speed for just about 10 seconds then continue mixing it with a spatula to prevent overbeating the batter. Once the batter is smooth with no lumps, set it aside. In a medium-sized mixing bowl, add 80 grams of butter and 60 ml of milk and melt it in a microwave for about 1 minute.

Stir the butter and milk mixture to make sure it is melted and well combined then add 2 scoops of the cake batter into the melted butter and mix. Pour the butter mixture into the cake batter and add 2 teaspoons of vanilla extract and mix everything until incorporated and you have a smooth homogenous mixture.

Line muffin liners into the pan and scoop the batter into each of the moulds to about two-thirds full. Tap the pan on the counter a few times to get rid of trapped air then bake in a 350F/180C preheated oven for 22 minutes. To prevent the cake from sinking, shock them with a few taps on the table as soon as they are out of the oven.

Remove them from the pan and line them on a wire rack to cool or serve them warm. If you want them to be more moist, place them in an airtight container and leave them overnight. Serve them plain or with topping cream.


  • 2 eggs(room temperature)
  • 120 g(1/2 cup + 2 Tbsp) granulated sugar
  • 120 g( 1 cup) all-purpose flour
  • 4 g(1 tsp) baking powder
  • 80 g(1/3 cup) unsalted butter
  • 60 ml (1/4 cup)milk
  • 2 tsp vanilla extract


  1. Add sugar to eggs, and beat at high speed for about 5 minutes to make them pale and thick.
  2. Sift flour, baking powder, and salt into the egg mixture and mix.
  3. Add milk to butter and melt hot in a microwave oven.
  4. Add 2 scoops of batter and vanilla extract to the butter mixture, mix well, and mix thoroughly in the batter.
  5. Fill only 2/3 of the mould.
  6. Bake for about 22 minutes in an oven preheated to 350 F (180 Celsius)
  7. As soon as you take it out of the oven, shock the cupcake a few times, transfer it to the cooling tray and cool it completely.